Smoked Stuffing Recipe

Smoked Stuffing Recipe

Learn how to make the best smoked turkey stuffing recipe on your charcoal or pellet smoker.

The holidays are a busy time and I think it’s safe to say that freeing up cooking space in the kitchen is always a huge plus. Not to mention, delicious smoked foods coming off your grill add to the holiday fun!

If you’re already planning on making this sensational Smoked Turkey Breast recipe, then you might as well make the turkey dressing on the grill as well.

This is a smoked sausage stuffing recipe from scratch. I personally enjoy the process of making this homemade, but you can also follow the smoking instructions below with any boxed stuffing mix as well. Use what you like and what works best!

Below you will find everything you need to know about making the best Thanksgiving stuffing on the grill. Let’s dive in!

Smoked Stuffing Recipe on the big green egg

Why This Recipe Works:

  • This is a fairly straight forward side dish that packs a ton of flavor. The smokiness from the grill amplifies this rustic stuffing recipe, taking it up a notch.
  • Using your smoker instead of the oven frees up more space for those other holiday favorites.
  • You can easily prep this recipe ahead of time and get it on the smoker to finish up with your turkey recipe too, making menu planning a breeze.

“School” Supplies:

  • Cast Iron Pan or Aluminum Pan
  • Knife & Cutting Board
  • Spatula
  • Large Bowl
  • Baking Sheet

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe card below and begin. 


  • Cooked Ground Sausage
  • French Bread, Cubed
  • Carrots
  • Celery
  • Onion
  • Mushrooms
  • Melted Butter
  • Olive Oil
  • Milk
  • Chicken Broth
  • Eggs
  • Salt & Pepper
Smoked Stuffing Recipe ingredients

How Do I Smoke Stuffing On The Grill?

  1. Preheat your charcoal or pellet grill to 350 F. If you’re already smoking at a lower temperature for other holiday foods, this recipe will still work, but you may have to add more time to the recipe.
  2. Cut the french bread into 1 inch cubes. Coat it in some melted butter and a little olive oil. You can toast the french bread cubes in the oven but if you want more flavor you can also grill the bread too. Once toasted, pour the cubes into a large mixing bowl.
  3. Prep the rest of the stuffing ingredients. Dice up the carrots, celery, onions, and mushrooms.
  4. In a pan over medium heat, pre-cook the ground sausage until no longer pink. You can drain some of the excess fat by using paper towels and soaking it up in the pan without removing the sausage.
  5. To the sausage, add the diced up veggies and season with salt and pepper. Cook the veggies down until tender and everything is mixed and combined. This takes about 15 minutes in total.
  6. Pour the sausage and veggie mixture over the crispy bread cubes.
  7. In a bowl, combine the chicken broth, the eggs, and the milk. Pour it over all the stuffing ingredients and toss it all thoroughly together so the bread is coated fully.
  8. Take the skillet you used to cook the sausage and vegetables and add the stuffing ingredients to the pan. Pat it down evenly in the pan.
  9. Place the pan onto the grill grates of the smoker. Smoke for 30 minutes. The top should start to get golden brown and slightly crisp. Use a spatula to flip and toss the stuffing into the pan. This allows more of the stuffing to get crispier throughout and not just on the top.
  10. Continue smoking for an additional 30 minutes, making the total cooking time about 1 hour. The top should be golden brown, slightly crispy, but still moist and tender throughout.
  11. Pull off the smoker and let it rest for 5 minutes or so and serve with your favorite holiday Double smoked ham or smoked turkey too!
Smoked Stuffing Recipe steps

Expert Tips:

  • Avoid adding stuffing directly into the turkey. This can not only change the texture but can mess with the correct internal temperature and potentially spread foodborne illness if not cooked correctly.
  • Use chorizo instead of traditional sausage for a different flavor profile.
  • Add fresh herbs like sage, rosemary, or parsley in some melted butter to drizzle over the top before serving.
  • Try this with my keto cornbread stuffing recipe too.
  • Reheat the leftovers in a skillet and add a fried egg!
Smoked stuffing for serving thanksgiving

Looking for more thanksgiving or holiday sides you can toss on the smoker? Check out my smoked mac and cheese recipe and these smoked sweet potatoes too.

Smoked Stuffing Recipe

Smoked Stuffing Recipe

Learn how to make the best smoked turkey stuffing recipe on your charcoal or pellet smoker.
Print Pin Rate
Course: Grilling
Cuisine: American
Keyword: smoked stuffing recipe, smoked turkey stuffing, turkey stuffing on the grill
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8 servings
Calories: 474kcal
Author: Bon Appeteach


  • 2 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 1 tsp. Ground Fennel
  • 2 French Baguettes cut into 1 inch cubes
  • 1 lb. Ground Sausage
  • 1 small Onion diced small
  • 3 ribs Celery diced small
  • 1 large Carrot diced small
  • 8 oz. Cremini Mushrooms sliced thin
  • 3 cloves Garlic minced
  • 1 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 2 Eggs
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Black Pepper


  • Preheat the smoker to 350 F.
  • Cut the baguettes into 1 inch cubes and toss the pieces in the melted butter, olive oil, and the ground fennel. Either bake at 425 for 15 minutes or until golden brown or place them on the smoker for added smoke flavor (a 350 this will take 20-25 minutes or so).
  • Once toasted, place the cubes of bread into a large bowl and set it aside.
  • In a large skillet (you can use the same skillet you will smoke the stuffing in), cook the ground sausage until fully browned and cooked through.
  • Add the onion, carrots, celery, mushrooms, and minced garlic. Sauté for 6-7 minutes until cooked and tender. Season with the salt and pepper.
  • Mix the cooked sausage and veggies in with the toasted bread cubes.
  • In a small bowl, whisk together the stock, cream, and eggs. Pour over the stuffing mixture in the large bowl and fold or toss by hand until everything is thoroughly mixed and most of the liquid is absorbed into the mixture.
  • Add everything back into the large skillet and flatten the stuffing so its spread out evenly in the pan.
  • Place the stuffing onto the smoker over indirect heat and smoked for 30 minutes. After 30 minutes toss the stuffing so that the crispy part on the top is mixed in (this creates a nicer texture throughout). Smoked for an additional 30 minutes or until crispy on top and golden brown.
  • Let rest 5 minutes and serve!


Serving: 1g | Calories: 474kcal | Carbohydrates: 36g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 974mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1988IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 3mg

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